Alabama Chicken Linguine Bubba Gump Recipes

A creamy parmesan-grilled chicken-grape tomatoes, warm garlic bread linguine, based on the Alabama Chicken Linguine of Bubba Gump.

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Prep Time 15

Cook Time 25

Resting Time 4

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Southern American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

2 whole Chicken breasts Grilled or pan-seared
12 oz Linguine Cooked al dente
2 tbsp Butter For cream sauce
3 cloves Garlic Minced
1 cup Heavy cream For rich sauce
1/2 cup Chicken broth Lightens the sauce
1 cup Parmesan cheese Grated
1 cup Grape tomatoes Halved
2 tbsp Olive oil For grilling
1 tsp Cajun seasoning Optional
1/2 tsp Salt To taste
1/2 tsp Black pepper Freshly ground
1 loaf Garlic bread Warm & toasted

Equipment

1 Large pot For boiling linguine
1 Medium skillet For grilling chicken
1 Saucepan For cream sauce
1 Tongs For flipping & tossing
1 Cutting board For slicing
1 Chef’s knife For chopping

Method

Salt, pepper and Cajun season the chicken. Add olive oil to a skillet and cook the chicken until it is golden and cooked. Let it rest before slicing.
In a big pot, add a lot of salted water and boil the linguine till it is al dente. Drain and set aside.
Melt butter in a sauce pan over the medium flame. Add minced garlic and cook until it smells good.
Add the heavy cream and the chicken broth. Bring to a simmer and leave to simmer.
Add parmesan cheese, grated and stir until the sauce is creamy and smooth.
Add tomatoes grape and warm them in the sauce.
Add the cooked lingo into the sauce and stir until it is covered completely.
Cut the grilled chicken that has been rested and lay on the linguine that is sauced.
Serve to hot toasted garlic bread.

Notes

Chicken is kept juicy when it is resting. Add more broth in case of reheating creamy pasta the following day. The Garlic bread is a great accompaniment to this dish.